- 1/4 cup extra virgin olive oil
- 3/4 cup pitted kalamata olives, roughly chopped
- 2 tablespoon capers, chopped if large
- 8 tablespoon plum tomatoes, chopped into 1/2-inch dice (4 cups total)
- 5 sprig thyme sprigs
- 4 sprig 12- to 14-ounce tuna steaks
- 2 teaspoon freshly ground black pepper
Place a wide, heavy-bottomed pan over high heat.
Add 1/4 cup of the olive oil, the olives, capers, tomatoes, and thyme.
Cook, stirring occasionally, until a thickish sauce is formed but the tomatoes still retain their shape, about 5 minutes.
Transfer the sauce to the edges of your serving platter, and wipe the pan clean with a paper towel.
Place the pan back over high heat.
While it's heating, rub the tuna steaks with the remaining olive oil and the pepper.
When the pan is smoking hot, place the tuna steaks in it in a single layer (do this in two batches if necessary).
Cook the tuna without touching it for about 3 minutes, until the fish has changed to a white color halfway up the sides.
Flip and cook until just a tiny bit of pink remains on all sides, another 2 minutes (for medium rare).
Remove the tuna to a cutting board and cut it into 1/4-inch slices.
Arrange them in the center of the serving platter.
Seared tuna is one of the easiest dishes to prepare at the last minute.
The key is to place the tuna steaks in a really hot pan; turn the steaks when a bottom crust has formed.